Baked Snapper by PAllen Smith

Baked Snapper

Chef Eric Isaac with the Argenta Seafood Company shares a simple recipe for baked snapper stuffed with fresh vegetables and herbs.

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Ingredients

• 5 cloves garlic, diced
• 1 carrot, chopped
• 1 3-4 lb. red snapper
• 1/2 yellow onion, chopped
• 2 lemons, sliced
• 1 sprig tarragon
• 1 sprig rosemary
• 1 sprig thyme
• 2 stalks celery, chopped
• salt and pepper
• butter, unsalted
• extra virgin olive oil
• white wine
• 2 limes, sliced
• 1 orange, sliced

Instructions

Season the fish with the olive oil, salt and pepper
inside and out. Place the herbs and half of the
sliced lemons, limes and oranges inside the fish
(all this happens on a large piece of
heavy duty aluminum foil).

Cover the fish with the chopped vegetables and
the rest of the citrus. Pour the wine around the fish,
place the butter on top of the fish, drizzle with olive
oil and season again with salt and pepper.

Cover and seal tightly the remaining foil, place
in the oven at 400 degrees and cook for 45 minutes.

Notes

Recipe provided by Chef Eric Isaac - Argenta Seafood Company.